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Lemon meringue pie
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Irresistibly delicious pie with crispy base, tangy citrus filling, and fluffy meringue topping.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm pure icing sugar
  • 125g salted butter, chilled, coarsely chopped
  • 50.00 gm iced water
  • 50g (1/3 cup) Cornflour
  • 125ml (1/2 cup) water
  • 250ml (1 cup) fresh lemon juice
  • 430g (2 cups) Caster Sugar
  • 60g butter, coarsely chopped
  • 4 eggs, separated
Instructions:
  • In a large bowl, sift the flour and icing sugar together. Use your fingertips to blend the butter into the mixture until it forms a breadcrumb-like texture.
  • Pour in the water and use a round-bladed knife to mix until dough forms. Use your hands to shape dough in the bowl. Transfer onto a sheet of non-stick baking paper and roll out into a 5mm-thick disc. Line a 23cm pie dish with the pastry, trim excess. Cover with baking paper and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C. Fill the lined dish with pastry weights or rice and bake for 15 minutes. Remove the paper and weights, then bake for an additional 15-20 minutes until crisp and golden. Allow it to cool completely before using.
  • For the lemon filling, in a saucepan, mix cornflour, water, lemon juice, and half the sugar. Stir with a balloon whisk over medium heat until boiling and thickened, about 4 minutes. Cook for another minute while stirring constantly. Take off the heat and whisk in butter and egg yolks. Transfer to a bowl, cover with plastic wrap, and chill in the fridge for 3 hours until completely cool.
  • Preheat your oven to 190°C. Whip the egg whites in a clean, dry bowl with an electric beater until soft peaks form. Slowly add the remaining sugar, one tablespoon at a time, until the mixture is thick and glossy.
  • Spread the luscious filling evenly on the base of the pastry case and top with the cloud-like meringue, spreading it to the edges. Use the back of a spoon to create lovely peaks. Bake until the meringue peaks are a light golden hue, approximately 5 minutes. Allow to cool fully before serving and indulging in this delightful treat.

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